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Spicy Garlic Roasted Carrot-Barley Risotto with Caramelized Onions and Leeks

2 cups tri-colored carrots, washed and peeled, cut on bias ¼ inch
1 Tbsp. canola oil
1 Tbsp. The Spice Hunter Spicy Garlic Global Fusion Rub

1 tsp. canola oil
1 cup yellow onion, ¼-inch dice
2 Tbsp. garlic cloves, minced
¾ cup leek, halved length-wise, sliced thin
1 cup mushrooms, sliced
1 Tbsp. The Spice Hunter Spicy Garlic Global Fusion Rub
½ cup white wine, dry
2 cups barley, cooked
2 cups vegetable stock
½ cup parmesan cheese
1 Tbsp. butter, unsalted
Kosher salt to taste
The Spice Hunter Coarse Black Pepper to taste

For the carrots, preheat oven to 350⁰F. In a small stainless bowl, toss carrots, oil, and spice. Transfer seasoned carrots to a parchment paper lined sheet pan, and bake for 15 minutes or until al dente. Remove from the oven and set aside. For the risotto, add oil to a medium saucepot over medium heat and sauté onions until golden brown. Add garlic, leeks, and mushrooms; continue to cook for 2 minutes and then add the spice. While stirring continuously, add white wine and reduce liquid by ¾. Add barley and vegetable stock and continue to stir while cooking until liquid has thickened. Finish by turning the flame off and gradually stirring in Parmesan cheese, butter and carrots. Season with salt and pepper.